White Bean Pate

• 26 oz (800 g) canned cannellini beans, drained
• 2-3 garlic cloves, coarsely chopped
• 1 tbsp chopped fresh rosemary
• 3 tbsp olive oil
• juice of 1 lemon
• salt and black pepper

• 6 rosemary sprigs
• 1 red pepper, cored, seeded, and cut into strips
• 12 small black olives

STEPS :

1. Puree the cannellini beans, garlic, rosemary, oil, and lemon juice in a food processor or blender until smooth.
2. Add salt and pepper to taste, then spoon the mixture into6 small dishes, and level the surfaces.
3. Garnish each pate with a rosemary sprig, strips of red pepper, and 2 olives.

* * * Cook's know-how * * *

Before choppingjresh rosemary, strip the leaves from the woody stems and discard the stems.